ChalkStream trout dumplings, made by Wulf's Fish. These trout dumplings are both impressive and delicious.
2 tablespoon fresh ginger, grated
2 tablespoon toasted sesame oil
2 tablespoon chopped scallions
2 tablespoon rice wine vinegar
Fresh ChalkStream trout
1 cup finely chopped vegetables, like carrot, cabbage and onion — optional for a less dense filling
Small bowl of water to dip your fingers in as you seal the wontons
Ponzu sauce for dipping
Firstly, for the filling process put the fresh trout in a food mixer and season with salt and spices to your own taste. Then, gently mix all ingredients for the filling until well combined. We recommend cooking a small amount of the mixture in a frying pan to taste for seasoning before filling and forming all the dumplings. Once they are filled you can't adjust the seasoning.
Filling — Remember less is more, don’t overstuff the wontons or they will break apart and be harder to eat.
Steaming — Place a steamer basket in a larger pot with a tight fighting lid and about an inch deep of water. Make sure the steamer basket is not submerged.
Place the dumplings into the steamer basket, and don’t overcrowd them.
Turn heat to high and steam the dumplings for approximately 7 minutes
Remove from pan and serve immediately with Ponzu dipping sauce.